Place pork or beef into slow cooker. Set on low heat setting. In a medium bowl combine the other ingredients (except the rolls) . Pour mixture over meat, cover and continue to cook on low for 8 to 9 hours. Remove some of the liquid from the slow cooker, leaving enough to evenly coat the meat. Using two forks shred the meat. Meat should pull apart easily. Mix in your favorite BBQ sauce if you like or serve as is on rolls.

Heat oil in a large skillet. Add meat and onions and cook over medium heat while stirring. Cook until meat is thoroughly cooked. Drain fat (if desired) and transfer meat and onions to slow cooker. Add all remaining ingredients and mix well. Cover and cook on low setting for 8hours or high setting for 4hours.

Take pork tenderloins and split in half with sharp knife lengthwise Next slice across into 1/4 inch thick slices( or ask your butcher to do this for you). Place pork in a ziploc bag and cover with previously made marinade. Allow to marinate 12-24 hours under refrigeration. Remove from fridge one hour before cooking. Stir fry in a preheated pan or wok with assorted vegetables (carrots, onions, peppers, garlic, mushrooms, broccoli) which have been prepared (washed, dried, cut into bite sized pieces) for 5- 10 minutes total until desired degree of doneness.

Salmon farming is fairly new and has progressed rapidly over the past 30 years. Atlantic Salmon is farm raised in many different countries. The majority comes from the countries of Chile, Norway, Canada, Scotland, Ireland, and the U.S.(Maine and Washington). In the U.S. any retailer of fresh or frozen seafood must label their product with a country of origin label to determine where the fish was raised. Farmed salmon are fed a processed feed derived from wild fish, including fishmeal, fish oil, byproducts of other fisheries, and soy. Many farmers now are replacing part of the fish oil in their feed with soybean and canola oil which can help reduce the amount of PCB concentration in the fish. Click the link for more info on PCB's.http://www.epa.gov/epawaste/hazard/tsd/pcbs/pubs/about.htm﻿

The color of salmon can vary between farms based on the feed. The reason being that carotenoids are added to the feeds. Carotenoids are part of a salmon's natural diet in the wild and are essential for the overall health of the species. Carotenoids are a naturally occurring biochemical found in many plants and animals that are responsible for the yellow, orange, and red colors. There are two types used in farmed salmon feeds, Astaxanthin and Canthaxanthin, both of which can be found in wild salmon. Astaxanthin occurs naturally but can also be derived synthetically, however their chemical structure is identical. The synthetic version can be derived from a natural source of yeast and microalgae used for farming organic fish and seafood. Farmed salmon that are given these carotenoids in their feed are required by the FDA that they be labeled as a "color added" product. There is no color added directly to the flesh of the fish it is merely a product of the fish's diet.

Certain types of fish like predatory fish at the top of the food chain(shark,swordfish,king mackeral, and tilefish) contain significantly higher amounts of methyl mercury.﻿ Methyl mercury can potentially affect unborn and developing children's nervous systems and can also cause damage to other organs such as the kidneys and brain. Women who are pregnant, nursing, or intend to become pregnant should avoid the types of fish listed above. Young children should also avoid thes types of fish.

Fish that are low in mercury are cod, flounder, sole,haddock,halibut, catfish, salmon, rainbow trout, tilapia, and light canned tuna.(white canned tuna often contains higher levels of mercury.) It is safe for pregnant,nursing women, and young children to eat these types of fish in moderation, up to 12 ounces per week. Fish is a high quality protein source full of vitamins and minerals which should not be avoided entirely. Certain types of fish such as salmon are excellent sources of Omega-3 fatty acids which can protect the heart, lower triglyceride levels, and may help to reduce the risk of stroke.

Begin with a 2-3 lb boneless beef chuck roast cut into stew size pieces, or 2-3 lbs. of chuck stew meat that has already been cut for stew. In a large stockpot or saucepan heat 2 tbsp. of olive oil over medium high heat. Add meat and cook until browned on all sides. Add 2-3 cups of water depending on the amount of meat you are using. Also add 2 tbsp. Worcestershire sauce, 3-4 cloves ofminced garlic, 2 bay leaves, 1 tsp. paprika, 4 large carrots sliced, 2 cups of fresh mushrooms sliced, 3 medium potatoes cut into 4-6 pieces each, and salt and pepper to taste. Bring to a simmer, cover pot and cook for about an hour. Use a ladle and carefully remove about 1 cup of hot liquid. Use a whisk to combine liquid in a seperate bowl with 2-3 tablespoons of cornstarch. Blend until smooth and return mixture to pot. Cook for several more minutes uncovered and stir until mixture reaches desired consistency. Remove bay leaves before serving.

Try serving with broiled veggies like broccoli, cauliflower﻿, and vine ripened tomatoes. Wash veggies well and cut into bite sized pieces. Arrange on a non stick baking sheet in a single layer and drizzle with olive oil. Season with salt and pepper. Place baking sheet under a preheated broiler until veggies are slightly golden and tender. Serve veggies on the side with a whole grain roll or add to your stew for a more colorful dish.

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Red wine or beef stock may be substituted in place of water. Try using a cup of each.

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About Me

I am passionate about the foods I eat and like to share my knowledge of meat and seafood. I have been a butcher for the past 16 years and learned to cook at a young age. I offer some of my own recipes as well as others that I personally reccomend. Hope you find this site helpful!

All statements made on this blog are soley the opinion of the author and are based on my many years of experience in the meat retail field. I am in no way affiliated with any of the companies whose products I review and am not resposible for any typographical errors.